My goodness, this week has been busy! Of
course, we’re looking forward to seeing all our friends and neighbors at our
next fresh Pathfinder Produce market, this Thursday, August 1, from noon to 5
p.m. We have some great items being harvested now from our Pathfinder Hoop
Houses that will add more flavor and color to your family meals and snacks.
Also, we’re getting ready for our annual
American Red Cross Blood Drive here at Pathfinder Village on Tuesday, August 6,
from 10 a.m. to 3 p.m. The need is constant, the gratification is instant
… register today online to give if
you are able!
As a kid, one of my favorite summer activities
was to go fishing. As an adult, I’ve always enjoyed most types of fresh
fish, which can be a healthy change for dinner. Below, my colleague Sally
Trosset shares a popular new take on fish … tacos!
***
Fish tacos have become all the rage in recent years and have
become a summer specialty at our house. Loaded with fresh ingredients, fish
tacos are a great go-to summer recipe for a quiet dinner at home or a
party-sized meal for gatherings with friends. The recipes are all so
simple and all the components can be made ahead of time -- the fish can be
grilled the last moment.
You can use salmon, or any white fish, like halibut, sea bass
or tilapia; these are all readily available at grocery stores or specialty
markets. Coupled with fresh vegetables and a side slaw, fish tacos can be a
healthy and filling meal with not much cleanup.
So, who invented the fish taco?
Fish tacos originated in the coastal areas
of Mexico. For thousands of years, locals fished from warm waters and wrapped their
catches in stone-ground corn tortillas. The fish taco as we know it today
originated in Baja, California. This version, which most of us envision when we
think of fish tacos, is filled with fried or grilled fish, drizzled with spicy
mayo, and topped with shredded lettuce, salsa and a squeeze of fresh lime. Some
say fish tacos’ roots trace to Japanese fishermen who made their way to Baja in
the 1950s and ’60s, drawn to the cold-water currents.
I’m not sure what took me so long to stray away from the traditional
beef taco, but I am certainly glad I did, and surprisingly, my kids and husband
like them too!
I found some great recipes at Eating Well. Coupled with classic
Mexican spices, white fish has great flavor and fresh chopped cilantro ties the
meal together. The fish easily can be cooked on the grill or broiled in
the oven; both options keep it healthy.
It’s also important to not go overboard on taco
toppings. Keep things simple with a fresh vegetable salsa and a light
drizzle of Mexican crema. Finish off the meal
with a nice side slaw and your meal is
complete! Using all fresh vegetables, your tacos will
certainly be a treat!
Until next time, savor the
flavors!
Sally (and Lori)
